• 한국데이터정보과학회:학술대회논문집
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• 2003.10a
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• pp.19-30
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• 2003

In this paper we present a new family of distributions that allows a continuous variation not only from normality to non-normality but also from unimodality to bimodality. Its properties are especially useful in studying and making inferences about models involving the univariate truncated normal distribution. The properties of the family and its applications are given.

• Progress in Superconductivity and Cryogenics
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• v.16 no.1
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• pp.14-18
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• 2014

The mechanical, electrical and thermal characteristics of insulating materials may significantly affect the performance and reliability of electrical devices using superconductors. General method to provide insulating layer between coated conductors is wrapping coated conductor with Kapton tape. But uniform and compact wrapping without failure or delamination in whole coverage for long length conductor is not a simple task and need careful control. Coating of insulating layer directly on coated conductor is desirable for providing compact insulating layer rather than wrapping insulating layers around conductor. Ceramic added polymer has been widely used as an insulating material for electric machine because of its good electrical insulating properties as well as excellent heat resistance and fairy good mechanical properties. The insulating layer of coated conductor should have high breakdown voltage and possesses suitable mechanical strength and maintain adhesiveness at the cryogenic temperature where it is used and withstand stress from thermal cycling. The insulating and mechanical properties of polymer can be improved by adding functional filler. In this study, insulating layer has been made by adding ceramic particles such as $SiO_2$ to a polymer resin. The size, amount and morphology of added ceramic powder was controlled and their effect on dielectric property of the final composite was measured and discussed for optimum composite fabrication.

• Applied Microscopy
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• v.47 no.3
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• pp.105-109
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• 2017

The effect of temperature and vanadium metal concentration on the electronic and thermoelectric properties of Si in the diamond cubic structure has been investigated using a combination of density functional theory simulations and the semi classical Boltzmann's theory. The BotzTrap code within the constant relaxation time approximation has been used to obtain the Seebeck coefficient and other transport properties of interest for alloys of the structure $Si_{1-x}V_x$, where x is 0, 0.125, 0.25, 0.375, and 0.5. The thermoelectric properties have been extracted for a temperature range of 300 K to 1,000 K. The general trend with V atom substitution for Si causes the Seeback coefficient to increase and the thermal conductivity to decrease for the various alloys. The optimum values are for $Si_5V_3$ and $Si_4V_4$ alloys for charge carrier concentrations of $10^{21}cm^{-3}$ in the mid temperature range of 500~800 K. This is a very desirable effect for a promising thermoelectric and the figure of merit ZT approaches 0.2 at 600 K for the p-type $Si_5V_3$ alloy.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.80-89
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• 2014

This study examined the nutritional components and physicochemical properties of small colored potatoes and small regular potatoes as a natural health food source. To accomplish this, the general and antioxidative contents of small colored potatoes and small regular potatoes were measured. Total contents of carbohydrates, crude protein, crude lipid, and ash were 88.1%, 4.9%, 0.9%, and 6.4%, respectively. Small colored potatoes contained 76.5 kcal, while their total dietary fiber was 4.0%. Total proteins consisted of 17 different kinds of amino acids. Regarding their mineral contents, K was the most abundant mineral, followed by P, Mg, and Ca. Total phenol contents of the 70% ethanolic extracts of small colored potatoes were $48.2{\pm}1.2$ mg GAE/g. Total flavonoid contents of the 70% ethanolic extracts were $13.1{\pm}0.3$ mg RE/g. Overall, small colored potatoes had higher amounts of nutrients and physicochemical properties than small regular potatoes. The general nutrients and other antioxidant bioactive materials in small colored potatoes were also potential materials for good health food. It is expected that follow up studies of small colored potatoes through developing processed food and evaluation of their functional properties would provide useful information as a source of functional foods.

• Journal of Microbiology and Biotechnology
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• v.18 no.2
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• pp.263-269
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• 2008

Hydrazinocurcumin (HC), a synthetic derivative of curcumin, has been reported to inhibit angiogenesis via unknown mechanisms. Understanding the molecular mechanisms of the drug's action is important for the development of improved compounds with better pharmacological properties. A genome-wide drug-induced haploinsufficiency screening of fission yeast gene deletion mutants has been applied to identify drug targets of HC. As a first step, the 50% inhibition concentration $(IC_{50})$ of HC was determined to be $2.2{\mu}M$. The initial screening of 4,158 mutants in 384-well plates using robotics was performed at concentrations of 2, 3, and $4{\mu}M$. A second screening was performed to detect sensitivity to HC on the plates. The first screening revealed 178 candidates, and the second screening resulted in 13 candidates, following the elimination of 165 false positives. Final filtering of the condition-dependent haploinsufficient genes gave eight target genes. Analysis of the specific targets of HC has shown that they are related to septum formation and the general transcription processes, which may be related to histone acetyltransferase. The target mutants showed 65% growth inhibition in response to HC compared with wild-type controls, as shown by liquid culture assay.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.531-540
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• 2016

Purpose: To improve the cooking quality of brown rice, newly inbred soft rice cultivars were investigated. Methods: The physicochemical properties of brown rice flour and water absorption patterns and cooking characteristics of brown rice grain were compared to Ilmi white and brown rice. Results: General composition and total dietary fiber contents of five rices were significantly different with higher ash, protein, and total dietary fiber contents in soft brown rice than white rice. The hardness of raw rice grain was higher in Ilmi brown rice than in soft brown rice. The water absorption increased rapidly in 30 min of white rice and in 4-6 h of brown rices. The apparent amylose content of soft brown rice was lower than that of Ilmi rice. The initial pasting temperature and all viscosities were significantly different, but the trend was not similar. The textural properties of hardness and roughness were higher, but adhesiveness, cohesiveness, and stickiness were lower in Ilmi brown rice than white and soft brown rices. In sensory preference test, not only textural properties, hardness, adhesiveness, cohesiveness, stickiness, and roughness, but also color, glossiness, and roasted flavor were higher in soft brown rices. Especially soft brown rice B showed the best cooking quality among all rices. Conclusion: The results of the study suggested that soft brown rice is developed for cooking with high nutritional and functional quality.

• Fisheries and Aquatic Sciences
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• v.21 no.7
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• pp.19.1-19.11
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• 2018

Background: Traditionally, East-Asians (Korea, Japan, and China) utilize seaweeds as a food source and ingredient in traditional medicine. Korea is one of the biggest seaweed producer and consumer in the global trade. Especially, side dishes made from seaweeds are very popular in the traditional Korean cuisines. Seaweeds are popular as fresh vegetable salads and soup or eaten as snacks. Main body: Seaweeds are rich in essential nutrients, minerals, and vitamins as well as a promising source of novel bioactive compounds. The compounds (polysaccharides, polyphenols, and sterols) present in the edible Korean seaweeds possess important bioactive properties such as antioxidant, anti-inflammation, anticancer, anti-diabetic, and anticoagulant properties. Thus, the long-term consumption of seaweed has a potential to reduce the risk of cancer, diabetes, obesity, and inflammation-related complications. However, seaweed consumption is limited to the small population around the globe. Thus, it is important to increase the awareness of the health benefits of seaweeds consumption among the general population. Short conclusion: In the present study, we discussed some popular green and red edible Korean seaweeds and their health-promoting properties. This study might be useful to increase the public awareness of the consumption of seaweed as a food source.

• Textile Coloration and Finishing
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• v.23 no.3
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• pp.219-226
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• 2011

Recently, study of functional clothing for vital sensing is focused on improving conductivity and decreasing resistance, in order to enhance the electrocardiogram(ECG) sensing accuracy and obtained stable environmental durability on operation condition. In this study, four ECG fabrics that having different componnt yarns and weaving structures were produced to analyze their environmental durabilities and electric properties under general operation conditions including different physical and chemical stimulation. For outstanding electric properties and physical properties, the optimized ECG sensing fabric should consist of a fabric of 2 up 3 down twill structure containing 210de silver-coated conductive yarns and polyester yarn in warp and weft directions respectively. The selected fabric has $0.11{\Omega}$ which is relative lower resistance than otherwisely produced fabrics under ECG measurement condition. And it has 7% stable resistance changes under 25% strain and repeated strain.

• Journal of Dairy Science and Biotechnology
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• v.32 no.1
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• pp.7-16
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• 2014

Angiotensin-I-converting enzyme (ACE) inhibitory peptides have functional and potential properties of casein hydrolysates that are used in the development of food ingredients and anti-hypertensive hydrolysates derived from sodium caseinate enzymatic hydrolysates. Sodium caseinate could be treated by various kinds of commercial proteases, and then could be treated with the enzyme combination. Ultrafiltration treatment can be used to generate hydrolysates that can be used to determine ACE inhibitory activity. In general, hydrolysate quality can be evaluated by changes in hydrolysis characteristics, ACE inhibitory activity, as well as functional properties such as solubility, foam capacity, cytotoxicity, free radical-scavenging effects, and sensory evaluation. In this review, we present an overview of the ACE inhibitory peptides obtained by performing enzymatic hydrolysis on various sources to identify food ingredients and functional foods that reduce hypertension.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1253-1257
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• 2017

The general characteristics, anti-mutagenicity, and in vitro anti-cancer effects of Chungkukjang, Shuidouchi, and Natto were studied. Representative brands of the three types of soybean-based short-term-fermented foods were chosen and evaluated. Chungkukjang showed the highest amino and ammonia type nitrogen contents, although Natto exhibited lower levels, and Shuidouchi showed the lowest pH and high acidity. Anti-mutagenicity was assessed by the Ames test and in vitro anti-cancer effects were assessed in HT-29 human colon cancer cells. Chungkukjang exhibited the highest anti-mutagenicity and anti-cancer effects. Based on these results, Chungkukjang showed the best functional effects, and Shuidouchi showed better functional effects than Natto. Even if such efficacies depend on raw materials and processing methods, our comparison of three types of foods from representative brands shows that Chungkukjang was the best soybean-derived product in terms of overall quality, followed by Shuidouchi and Natto. These results might be due to differences in duration of fermentation, processing method, and quality of raw materials, but further research on the basis of ethnic culture and administration method of each nation should follow.